Remind me to add the career “butcher” to my long list of things that I never want to do for a living. I carved up the rest of my ham yesterday….and, well, let’s just say that I’m happy to be finished doing that.

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I’m going to freeze the chopped ham in one cup increments and use it in quiches for the next several weeks. I forgot to post it, too, but leftover ham makes a great addition to fried rice. Maybe I’ll do that, too. Tonight Jon and I had Kung Pao Chicken to make a change from our recent meals. It tasted really good.

I printed your recipe to try as I have some leftover ham as well. With the bone, I plan to make stock and then split pea soup.
I have a lamb bone as well, and will work on scotch broth.
My family will eat soup year round, so I enjoy making lots of different ones.
Enjoy.
Dana in GA

Dana, I hope that you enjoy the quiche! It can also be made with different meats, like bacon and crabmeat, but my family likes ham the best. And I wish that my family enjoyed soup like yours does. I personally could eat soup and salad every day for dinner and be quite happy…but my family, well, none of them likes soup.